A la forestiere (“of the forest”) is characterized by deep, hearty flavors, usually including mushrooms. Our version is lighter than the French classic but still has every bit of the flavor. Source: EatingWell Magazine, May/June 1991

EatingWell Test Kitchen
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Ingredients

Directions

  • Combine 2 tablespoons flour, salt and pepper in a shallow dish. Dredge chicken in the flour mixture.

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  • Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add the chicken and cook until golden and cooked through, 3 to 4 minutes per side, adjusting heat as necessary to prevent burning. Transfer to a plate and cover with foil to keep warm.

  • Increase the heat to medium-high and add the remaining 1 teaspoon oil to the pan. Add shallot (or onion) and cook, stirring, until fragrant, about 15 seconds. Add mushrooms and cook, stirring occasionally, until softened and browned, 1 to 2 minutes. Sprinkle the mushrooms with the remaining 1 tablespoon flour and cook, stirring, for 30 seconds. Pour in broth and wine and bring to a boil, stirring constantly. Reduce heat to a steady simmer and cook, stirring occasionally, until slightly thickened, about 5 minutes.

  • Reduce heat to low and stir in parsley (or chives). Return the chicken to the pan, turn to coat with the sauce, and cook until heated through, 3 to 5 minutes.

Tips

Tips for Two: Store leftover canned broth for up to 5 days in the refrigerator or up to 3 months in your freezer. Leftover broth in aseptic packages keeps for up to 1 week in the refrigerator. Add to soups, sauces and stews; use for cooking rice and grains; add a little when reheating leftovers to prevent them drying out.

Nutrition Facts

304 calories; 10 g total fat; 63 mg cholesterol; 562 mg sodium. 15.1 g carbohydrates; 27.8 g protein; Full Nutrition

Reviews (3)

Read More Reviews
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/06/2017
I got this recipe years ago from the magazine and I have made it for years for my family and they all absolutely love it. I serve it with rice-a-roni and it is always a hit. Read More
Rating: 4 stars
04/25/2015
Such a Lovely Dish The meal was lovely the chicken was tender and the sauce was thick. It smelled lovely but the white wine taste and smell was prominent. As a none drinker this put me off a little. I read the last review about it being bland so I used a thick chicken stock and dry parsley to give it that extra kick. This meal went down as successful with my parter (a.k.a my guinea pig). Pros: Texture of the chicken and the sauce Cons: White wine taste is prominent Read More
Rating: 4 stars
10/28/2013
Followed the recipe exactly. I used low sodium chicken broth and thought it need a little more flavor perhaps add a little salt. Overall excellent recipe. I served over spaghetti noodles with a beet salad. Pros: Quick easy nutritious Cons: Need a little more flavor. Read More
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